Can be prepared in 45 minutes or less.

Ingredients

　　1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry

　　1/3 cup pine nuts

　　1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1 cup finely chopped fresh parsley leaves

　　1/4 cup extra-virgin olive oil

　　2 tablespoons freshly grated Parmesan

　　In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.